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Mushroom and Kale Soup

Mushroom and Kale Soup
Recipe by: Australian Mushrooms
Average: 3.9 (17 votes)
104 Collected
Cook:  25 mins
Serves:  4

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Mushroom and Kale Soup
  1. Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, chilli and ginger. Cook, stirring occasionally, for 5 minutes, or until soft
  2. Add flat mushrooms. Cook, stirring occasionally, over a high heat for about 8 minutes, or until mushrooms are tender
  3. Sprinkle flour over mushrooms. Cook, stirring for 2 minutes. Remove the pan from heat. Gradually add stock, stirring constantly. Add the bay leaves
  4. Return the pan to a medium-high heat. Bring to the boil. Simmer, uncovered, stirring occasionally, over medium-low heat for about 10 minutes, or until thickened slightly
  5. Remove from the heat. Remove and discard bay leaves. Cool slightly
  6. Blend until smooth. Return to same saucepan. Meanwhile, heat remaining oil in a large frying pan over a high heat. Add cup mushrooms
  7. Cook, stirring occasionally, for about 4 minutes, or until tender. Add kale. Stir until wilted. Add mushroom mixture to soup, then stir in cream if using. Stir over low heat until combined
  8. Season. Serve with toasted sourdough bread
Tips & Hints:
  • This soup will last up to 4 days, stored in in an airtight container in the fridge

Reviews for Mushroom and Kale Soup

Average: 3.9 (17 votes)